Name: Teriyaki Chicken Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 tbsp cornstarch; 1 cup cold water (divided); ½ cup brown sugar; ½ cup soy sauce; 2 tsp honey; ½ tsp sesame oil; ½ tsp ground ginger; ½ tsp garlic powder; 1 lb chicken breast, cubed; 1 ½ tbsp olive oil; ½ tsp salt; ¼ tsp black pepper; 3 cups cooked rice; 1 cup broccoli florets, steamed; ½ cup baby cucumber, sliced; ½ cup shredded carrot; 2 green onions, sliced; 1 tbsp sesame seeds

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Introduction

This Teriyaki Chicken Bowl is a flavorful, comforting meal that combines tender chicken with a rich, homemade teriyaki sauce. Paired with fresh vegetables and steamed rice, it’s perfect for a quick weeknight dinner that feels special.

The image shows a white bowl filled with food arranged in layers. At the base, there is a layer of white rice with a soft texture. On top of the rice, there are bright green broccoli florets and thin orange carrot sticks, along with sliced green cucumbers, adding fresh and crunchy textures. The top layer is made of bite-sized pieces of chicken coated in a glossy, dark brown sauce, sprinkled with white sesame seeds. A pair of wooden chopsticks held by a woman's hand is lifting one piece of the sauced chicken. The bowl sits on a white marbled surface with some broccoli pieces scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp cornstarch
1 cup cold water
½ cup brown sugar
½ cup soy sauce
2 tsp honey
½ tsp sesame oil
½ tsp ground ginger
½ tsp garlic powder
1 lb chicken breast, cubed
1 ½ tbsp olive oil
½ tsp salt
¼ tsp black pepper
3 cups cooked rice
1 cup broccoli florets, steamed
½ cup baby cucumber, sliced
½ cup shredded carrot
2 green onions, sliced
1 tbsp sesame seeds

Instructions

Step 1: In a saucepan over medium heat, combine ¾ cup water, brown sugar, soy sauce, honey, sesame oil, ground ginger, and garlic powder. Stir and bring to a gentle simmer.
Step 2: In a small bowl, whisk together the cornstarch and remaining ¼ cup cold water until smooth.
Step 3: Slowly whisk the cornstarch mixture into the simmering sauce, stirring constantly. Let it simmer for 2–3 minutes until thickened, then remove from heat and set aside.
Step 4: Heat a large skillet over medium-high heat and add olive oil. Season the cubed chicken with salt and black pepper.
Step 5: Cook the chicken for 3–4 minutes per side until fully cooked and lightly browned.
Step 6: Pour the teriyaki sauce over the chicken and toss to coat. Cook for another 1–2 minutes until everything is heated through.
Step 7: Assemble each bowl with a base of rice, then top with teriyaki chicken, steamed broccoli, shredded carrots, and sliced cucumber.
Step 8: Finish with sliced green onions and a sprinkle of sesame seeds before serving.

Tips & Variations

For a gluten-free version, substitute the soy sauce with tamari or coconut aminos.
Add a splash of rice vinegar or a pinch of red pepper flakes to the sauce for extra depth and heat.
Use chicken thighs instead of breast for juicier meat.
Feel free to swap the vegetables with snap peas, bell peppers, or edamame for variety.

Storage

Store leftover teriyaki chicken and vegetables separately from the rice in airtight containers in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through. To keep rice from drying out, sprinkle a little water over it before reheating.

How to Serve

A white bowl filled with a base layer of light brown cooked rice, topped with a colorful arrangement of food including bright orange shredded carrots around the edges, vibrant green broccoli florets, and small green cucumber slices scattered on top. In the center, there are small pieces of glazed chicken coated with a shiny, dark brown sauce, sprinkled with white sesame seeds and chopped green onions. The bowl is placed on a white marbled surface with some broccoli pieces and chopped green onions scattered around, a white cloth napkin with subtle texture beneath the bowl, and a small white bowl of light sesame seeds visible near the top. A pair of wooden chopsticks rests beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely and pat it dry before cooking to ensure it browns properly and cooks evenly.

How can I thicken the teriyaki sauce if it’s too thin?

If the sauce isn’t thick enough after simmering, you can whisk in a little more cornstarch mixed with water and simmer for another minute or two until it reaches your desired consistency.